Dark Chocolate Frosting

Dark chocolate lovers will adore this rich and creamy frosting — a great finishing touch to layer cakes, cupcakes and even brownies.


This recipe goes with 4-Layer Dark Chocolate-Raspberry Cake

Yield: Makes 2 1/4 cups
Recipe from Oxmoor House

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  • 6 tablespoons butter, softened
  • 2 2/3 cups sifted powdered sugar
  • 1/2 cup Dutch-process cocoa
  • 6 tablespoons milk
  • 1 teaspoon vanilla extract


  1. Beat butter at medium speed with an electric mixer until fluffy. Combine powdered sugar and cocoa; gradually add to butter alternately with milk and vanilla, beginning and ending with powdered sugar mixture. Beat at low speed until blended after each addition.
  2. Tip: To prevent a white dusting on your chocolate cake layers, dust cakepans with cocoa instead of flour.
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